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BLACK BEAN STUFFED CABBAGE

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Try this spicy version of stuffed cabbage. All our recipe testers loved this one - vegetarians and carnivores.
Pareve
Yield: 8 Servings

FILLING AND CABBAGE
• 2 tablespoons olive oil
• 2 celery stalks, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped green pepper
• 5 garlic cloves, minced
• 1 15-ounce can black beans, drained and rinsed
• 2 cups salsa
• 2 tablespoons chopped fresh cilantro
• 3 cups corn
• 2 teaspoons ground cumin
• Salt to taste
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup rice
• 1 large egg, beaten
• 1 large cabbage


Directions
1. Heat oil in large skillet and saute celery, onions, green pepper and garlic until soft.

2. Mix in beans, salsa, cilantro, corn, cumin, salt, pepper and cayenne.

3. Simmer until liquid is absorbed and remove from heat. Mix in rice and egg.

4. Prepare cabbage leaves as directed in Meat Cabbage Rolls.


SAUCE
• 3 tablespoons olive oil
• 2 cups finely chopped red onions
• 5 garlic cloves, minced
• 1 28-ounce can tomatoes
• 1 tablespoon lemon or lime juice
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons. chopped fresh cilantro
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes to taste


Directions
1. Heat oil in soup pot and saute onions and garlic until soft.

2. Add remaining ingredients and simmer 15 minutes.


ASSEMBLY
1. Preheat oven to 375°F. Grease large baking pan.

2. Place filling on lower third of each cabbage leaf. Roll up, securing ends by pushing them inside roll.

3. Pour thin layer of sauce into pan, arrange rolls and cover with remaining sauce. Cover and bake 1 1/2 hours or until rolls are tender.
 

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